AVIAL

AVIAL

INGREDIENTS

CARROT-1
FRENCH BEANS- 1/4 CUP
LONG BEANS-1/4 CUP
WHITE PUMPKIN-1/4 
RAW BANANA-1 
VELLARI-1/4
POTATO-1

GREEN CHILLIES -3

SALT

RED CHILLY POWDER-1/4 TABLESPOON

TURMERIC POWDER-1/4 TEASPOON

GRATED COCNUT-1/2 CUP

SHALLOTS-2

DRIED RED CHILLIES-2

GINGER- 1 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

FOR SAUTING

MUSTARD- 1 TABLESPOON

DRIED RED CHILLIES-2

CURRY LEAVES- 1 SPRIG

FENU GREEK SEEDS-ഉലുവ-1/4 TABLESPOON

COCONUT OIL- 3 TABLESPOONS

CURD- 1/2 CUP OR ACCORDING TO TASTE

PREPARATION

COOK THE CUT VEGETABLES PREFERABLY IN  A PRESSURE COOKER WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE THE VEGETABLE
LET 1 WHISTLE COME

MEANWHILE GRIND COCONUT, SHALLOTS, DRIED RED CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE BUTTERMILK

GRIND INTO A COARSE PASTE
OR JUST CRUSH IT

WHEN THREE-FOURTH OF WATER GOES, ADD THIS GRINDED PASTE

LET IT BOIL, THEN ADD BUTTERMILK

WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.

YOU CAN ALSO PREPARE THIS WITHOUT SAUTING

SIMPLE PARIPPU / MASOOR DAAL CURRY

SIMPLE PARIPPU / MASOOR DAAL CURRY



INGREDIENTS

PARIPPU- 1/2 CUP

SHALLOTS-5
DRIED RED CHILLIES-4
CURRY LEAVES- 1 SPRIG

SALT
WATER

COOKING OIL-2 TABLESPOONS

PREPARATION

COOK MASOOR DAAL IN PRESSURE COOKER
LET 1  OR 2 WHISTLES COME

HEAT OIL IN A PAN
ADD CRUSHED SHALLOTS AND DRIED RED CHILLIES
FRY WELL

THEN ADD CURRY LEAVES. FRY FOR 1 MINUTE

ADD COOKED MASOOR DAAL
COOK TILL ALL INGREDIENTS GOT MIXED

CHICKEN CURRY

CHICKEN CURRY 

INGREDIENTS

CHICKEN SLICED- 1

ONION-5

TOMATO-2

GINGER- 2 INCH PIECE

GARLIC-7 CLOVES

GREEN CHILLIES- 6

CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER- 2 TABLESPOON

TURMERIC POWDER- 1/4 TABLESPOON

COCONUT OIL-1/2 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD WATER AND CHICKEN PIECES 

BOIL TILL CHICKEN IS COOKED

YOUR CURRY IS READY

CHICKEN CURRY WITH POTATOES

CHICKEN CURRY WITH POTATOES 

INGREDIENTS

CHICKEN SLICED- 1

ONION-5

TOMATO-2

GINGER- 2 INCH PIECE

GARLIC-7 CLOVES

GREEN CHILLIES- 6

CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON

CORIANDER POWDER- 2 TABLESPOON

TURMERIC POWDER- 1/4 TABLESPOON

POTATOES-3, CHOPPED

COCONUT OIL-1/2 CUP

SALT- ACCORDING TO TASTE

PREPARATION

TAKE A PAN.  HEAT OIL.

ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD CHOPPED POTATOES , CHICKEN PIECES AND WATER. 

BOIL TILL CHICKEN PIECES ARE COOKED WELL.

YOUR CURRY IS READY

MASALADOSA

3. MASALADOSA

INGREDIENTS FOR DOSA

RAW RICE - 1 CUP

BLACK GRAM/ URAD DAL- 1/3 CUP

FENUGREEK SEEDS-5-6 IN NOS

BOILED RICE- 2 TABLESPOONS

SALT- AS REQUIRED FOR TASTE

PREPARATION

SOAK THE RAW RICE, BLACK GRAM AND FENUGREEK SEEDS IN WATER PREFERABLY TWO HOURS.  YOU CAN ALSO SOAK THEM SEPARATELY.

WASH IT AND GRIND IT INTO A SMOOTH PASTE USING LITTLE WATER.

ALSO ADD BOILED RICE AND GRIND WELL.

ADD SALT.

KEEP THE MIXTURE FOR FERMENTATION PREFERABLY OVERNIGHT


INGREDIENTS FOR FILLING INSIDE DOSA

POTATOES-4-5 MEDIUM

CARROTS-1-2 MEDIUM [OPTIONAL]

GREEN PEAS-1 HANDFUL  [OPTIONAL]

ONION-2 SLICED

GARLIC-4-5 CLOVES SLICED

GINGER-3 INCH PIECE SLICED

GREEN CHILLY-4-5 

MUSTARD SEEDS-1 HANDFUL

CURRY LEAVES-1 HANDFUL

TURMERIC POWDER- A PINCH

OIL- 2 TABLESPOONS 

WATER

SALT AS REQUIRED


PREPARATION

TAKE A PRESSURE COOKER.  ADD 2 TABLESPOON OF COOKING OIL.  WHEN THE OIL GOT HOT, ADD MUSTARD SEEDS.  WHEN THEY BEGIN TO SPLUTTER ADD CURRY LEAVES.

THEN ADD ALL THE INGREDIENTS AND WATER JUST TO IMMERSE THE VEGETABLES.  CLOSE THE COOKER.

REMOVE IT FROM HEAT WHEN 2 WHISTLE COMES.

POTATO MASALA IS READY.

TIPS

IF THERE IS STILL WATER, AGAIN LET IT BOIL TILL IT BECOMES A PASTE FORM FOR EASY SPREADING ON THE DOSA.

PREPARATION OF MASALA DOSA

HEAT A NONSTICK DOSA PAN.  USING A LADLE, POUR 1 LADLEFUL BATTER INTO THE PAN.  SPREAD IT IN THE SHAPE OF A DOSA USING THE LADLES BOTTOM IN A CIRCULAR MOTION.  

COOK ONLY ONE SIDE.

WHEN CRISPY ADD THE POTATO MASALA AT THE CENTRE AND ROLL OVER AND SERVE HOT WITH DISH

TIPS

you can also make this dosa with rice flour.

just use 1 cup of rice flour instead of raw rice and repeat the procedure.

KADACHAKKA / BREADFRUIT CURRY

KADACHAKKA / BREADFRUIT CURRY


INGREDIENTS

KADACHAKKA-1


RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 3 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT- 1 CUP
FENNEL SEEDS- 1 PINCH
SHALLOTS -5; SLICED
CURRY LEAVES- 1 SPRIG

SALT
OIL

PREPARATION

PEEL THE SKIN FROM KADACHAKKA
CUT IT INTO SMALL PIECES

COOK IT WITH RED CHILLY, CORIANDER AND TURMERIC POWDERS AND SALT

FRY GRATED COCONUT, FENNEL SEEDS ,3  SHALLOTS AND CURRY LEAVES..  WHEN BECOMES RED,  POWDER IT IN THE GRINDER

ADD IT TO THE COOKED KADACHAKKA

WHEN BOTH GET MIXED WELL,  SAUTE IT WITH SHALLOTS IN OIL

BREAD FRITTERS- SPICY / BREAD MUKKI PORICHATHU

BREAD FRITTERS- SPICY / BREAD MUKKI PORICHATHU

INGREDIENTS

BREAD- 10 SLICES

EGGS-3 
GREEN CHILLIES-8 SLICED 
SALT- A PINCH

OIL

PREPARATION

MIX  EGGS , GREEN CHILLIES  AND SALT

HEAT A PAN .
POUR 2 T-3 TABLESPOONS OF OIL
DIP EACH BREAD IN THE MIXTURE AND FRY BOTH SIDES

YOU CAN ALSO CUT BREAD INTO HALF SLICE AND FRY

BREAD FRITTERS- SWEET / BREAD MUKKI PORICHATHU

BREAD FRITTERS- SWEET / BREAD MUKKI PORICHATHU

INGREDIENTS

BREAD- 10 SLICES

EGGS-3 
SUGAR- 1/2 CUP
CARDAMOM POWDER-1 TABLESPOON(OPTIONAL)
SALT- A PINCH

OIL

PREPARATION

MIX SUGAR, EGGS , CARDAMOM POWDER AND SALT

HEAT A PAN .
POUR 2 T-3 TABLESPOONS OF OIL
DIP EACH BREAD IN THE MIXTURE AND FRY BOTH SIDES

YOU CAN ALSO CUT BREAD INTO HALF SLICE AND FRY

INCHI CURRY / INCHAMPULI

INCHI CURRY / INCHAMPULI

INGREDIENTS

TAMARIND - 1 LEMON SIZED

GINGER - 1 BIG, FINELY SLICED
GARLIC- 2 CLOVES, SLICED
GREEN CHILLIES-8,SLICED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

JAGGERY- 1 BIG
SALT
MUSTARD - 1 TABLESPOON

PREPARATION

DISSOLVE TAMARIND IN WATER

TAKE A KADAI.  BOIL THE TAMARIND WATER AND ALLOW IT TO BE THICK

MEANWHILE FRY RED CHILLY POWDER AND TURMERIC POWDER FOR 1 MINUTE IN A PAN
 PUT IT IN THE BOILING TAMARIND WATER

ALSO DISSOLVE THE JAGGERY IN LITTLE WATER AND WHEN THE TAMARIND WATER THICKENS ADD THIS JAGGERY SOLUTION

TAKE A KADAI.  HEAT OIL.  SPLUTTER MUSTARD
ADD SLICED GINGER, GARLIC AND GREEN CHILLY AND SALT

ADD THE THICK TAMARIND-JAGGERY SOLUTION TO THIS 
ALLOW IT TO BOIL

CHICKEN DONUTS

CHICKEN DONUTS

INGREDIENTS

CHICKEN - 1/2 KG; MINCED

GINGER PASTE- 1 TABLESPOON
GARLIC PASTE-1 TABLESPOON
GREEN CHILLIES -6 ; CHOPPED

MINT LEAVES-1/4 CUP; CHOPPED
CORIANDER LEAVES- 1/4 CUP; CHOPPED
CURRY LEAVES- 1 SPRIG

ALL PURPOSE FLOUR- 1 CUP
CHICK PEAS FLOUR- 1/4 CUP

BLACK PEPPER POWDER- 1 TABLESPOON
GARAM MASALA POWDER- 1/2 TABLESPOON

SHALLOTS/onion  - CHOPPED-10
POTATOES - 2 , COOKED AND MASHED

BREAD CRUMBS-2 CUPS
EGGS - 2
SALT

PREPARATION

MIX ALL THE INGREDIENTS WELL

MAKE A BALL

PRESS IT IN YOUR PALM
MAKE A HOLE IN THE CENTER

FRY IT IN OIL
FRY BOTH SIDES

DEEP FRY IN MEDIUM HEAT

PAZHAM NIRACHATTHU / STUFFED RIPE BANANAS

PAZHAM NIRACHATTHU / STUFFED RIPE BANANAS

INGREDIENTS

RIPE BANANAS-2 EGGS - 2
SUGAR - 1/2 CUP
RAISINS-1 TABLESPOON
CASHEWNUTS- 10

GHEE/ BUTTER- 1 TABLESPOON

MAIDA/ ALLPURPOSE FLOUR- 1/2 CUP

SALT - A PINCH

WATER- TO FORM A THICK BATTER

OIL

GRATED COCONUT-1/2 CUP
CARDAMOM POWDER- 1 TABLESPOON

PREPARATION

FRY THE CASHEWNUTS AND RAISINS IN GHEE.  KEEP IT ASIDE

BEAT 2 EGGS IN A SMALL BOWL.  
ADD SUGAR AND FRIED CASHEWNUTS AND RAISINS TO THIS

TAKE A PAN

ADD GHEE

ADD THE GRATED COCONUT SAUTE FOR 1 OR 2 MINUTES

ADD THE EGG MIXTURE SLOWLY AND CARDAMOM POWDER
MIX EVERY THING WELL

PUT OFF FROM FLAME

MIX FLOUR, WATER, SALT AND 3 TABLESPOON SUGAR IN A BOWL AND PREPARE THE BATTER.
MIX IT WELL

TAKE A BANANA.  PEEL OFF THE SKIN
MAKE A3 SHALLOW SLITS LENGTHWISE
CAREFULLY REMOVE THE BLACKSEEDS IF POSSIBLE

THEN WITH CARE GENTLY FILL THE COCONUT MIXTURE INTO THE SLITS
PRESS THE SIDES GENTLY

NOW TAKE A PAN
HEAT OIL
DIP THE BANANA IN THE BATTER AND FRY BOTH SIDES

EASY NEYCHOR / GHEE RICE

EASY NEYCHOR / GHEE RICE


INGREDIENTS



BASMATI RICE – 2 CUPS.
WATER-3 1/2  CUPS

PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.

SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL

ONION - 1 ;SLICED
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.

GHEE- 1/2 CUP

RAISINS- 1 TABLESPOON
CASHEW NUTS-

CORIANDER LEAVES- CHOPPED; TO GARNISH


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND BOIL IT

MEAN WHILE TAKE GHEE IN A HOT PAN
ADD ONIONS FRY TILL IT TURNS PINK

 ADD THE RAISINS AND CASHEW NUT 
FRY FOR 1 MINUTE

THEN ADD THE SPICES, CARROT AND GREEN PEAS. 
FRY FOR 1 MINUTE

NOW ADD THE RICE AND BOILING WATER. LEMON JUICE AND SALT

CLOSE THE LID

WHEN MOST OF WATER GOES, COOK IN LOW FLAME

GARNISH WITH CORIANDER LEAVES AND FRIED ONION

KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY

KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY


INGREDIENTS

FOR THE PIDI

RICE FLOUR-1/2 CUP

BOILING WATER-1/2 CUP
SALT

SHALLOTS-2; CRUSHED
CUMIN SEEDS- A PINCH CRUSHED



POUR BOILING WATER INTO RICE FLOUR AND ADD SALT.  MIX WELL


ADD SHALLOTS, CRUSHED CUMIN SEEDS . MIX WELL
ROLL INTO  BALLS - SIZE OF A COIN

PRESS THE DOUGH WITH HAND AND GENTLY PRESS THE MIDDLE TO MAKE A DEPRESSION

OIL THE STEAMER.  STEAM ALL THE BALLS

CHICKEN CURRY IN COCONUT MILK 


INGREDIENTS

CHICKEN SLICED- 1
ONION-5
TOMATO-2
GINGER- 2 INCH PIECE
GARLIC-7 CLOVES
GREEN CHILLIES- 6
CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER- 2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT-1

COCONUT OIL-1/2 CUP
SALT- ACCORDING TO TASTE


PREPARATION


TAKE FIRST AND SECOND MILK FROM THE COCONUT WITH LITTLE WATER.


TAKE A PAN.  HEAT OIL.
ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD SECOND (THIN)COCONUT MILK AND CHICKEN PIECES. 

ADD THE FIRST(THICK) COCONUT MILK WHEN THE CHICKEN IS COOKED.
LET IT BOIL IN LOW FLAME FOR 2 MINUTES.


FINAL PREPARATION

ADD THE COOKED PIDI INTO THE GRAVY, 
STIRR WELL AND COOK IN VERY LOW FLAME FOR 5 MINUTES

BEEF DUM BIRIYANI

BEEF DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS


FOR THE RICE



BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.



FOR THE BEEF  MASALA

COOK THE BEEF  WITH SALT, 1/4 TABLESPOON TURMERIC POWDER, 1 TABLESPOON CORIANDER POWDER AND 1/2 TABLESPOON RED CHILLY POWDER PREFERABLY IN A PRESSURE COOKER


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD COOKED BEEF  AND 1/2 CUP WATER.. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL AND WATER DISAPPEARS 


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF BEEF MASALA.  AGAIN PLACE COOKED RICE,BEEF  MASALA AND RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

MUTTON DUM BIRIYANI

MUTTON DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS


FOR THE RICE



BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.



FOR THE MUTTON MASALA

COOK THE MUTTON WITH SALT, 1/4 TABLESPOON TURMERIC POWDER, 1 TABLESPOON CORIANDER POWDER AND 1/2 TABLESPOON RED CHILLY POWDER PREFERABLY IN A PRESSURE COOKER


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD COOKED MUTTON AND 1/2 CUP WATER.. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL AND WATER DISAPPEARS 


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF MUTTON  MASALA.  AGAIN PLACE COOKED RICE,MUTTON  MASALA AND RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

CHICKEN DUM BIRIYANI

CHICKEN  DUM BIRIYANI



SERVES- 3-4 PERSONS.



INGREDIENTS



FOR MARINATING CHICKEN

CHICKEN – 1.
RED CHILLY POWDER – 1 TABLESPOON.
TURMERIC POWDER – A PINCH.
SALT- AS REQUIRED.
CURD- 1 BIG SPOON.
VINEGAR- 1 SMALL SPOON.
OIL/GHEE –1 SPOON.
GINGER-GARLIC PASTE- 2 TEASPOON.

MARINATE THE CHICKEN WELL WITH ABOVE INGREDIENTS AND KEEP ASIDE FOR 30 MINUTES, PREFERABLY IN A REFRIGERATOR.  DISCARD THE FLUID COLLECTED AND FRY WELL TILL GOLDEN BROWN.



FOR THE RICE

BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.

OR 
FRY THE SPICES AND 1/2 ONION IN GHEE. ADD RICE AND 3 1/2 CUPS OF WATER. REMOVE FROM FLAME WHEN THRRE-FOURTH COOKED


FOR THE CHICKEN MASALA


INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD FRIED CHICKEN. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF CHICKEN  MASALA.  AGAIN PLACE COOKED RICE, CHICKEN  MASALA NAD RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.

RAVA / SEMOLINA UPPUMA

RAVA / SEMOLINA  UPPUMA



INGREDIENTS


FRIED SEMOLINA -1 CUP

ONION- 1/4 CUP;  FINELY SLICED
GREEN CHILLIES- 3 ; CHOPPED
GINGER- - 2 INCH PIECE CHOPPED
CARROT- 1/4 CUP; CHOPPED
CURRY LEAVES-6

RAISINS- 1 TABLESPOON(OPTIONAL)

MUSTARD SEEDS-1 TABLESPOON

GHEE - 3 TABLESPOONS
SALT
WATER-1 1/2 CUP


PREPARATION


POUR GHEE INTO A HOT KADAI

SPLUTTER MUSTARD

FRY THE ONIONS FOR 1 MINUTE
ADD GINGER, GREEN CHILLIES CURRY LEAVES AND CARROT RAISINS, FRY FOR  1 MINUTE

ADD WATER AND SALT
ALLOW IT TO BOIL WELL

WHEN WATER GOT BOILED, ADD SEMOLINA LITTLE BY LITTLE BY STIRRING WELL.
ALLOW IT TO BE COOKED

SERVE HOT


YOUR UPMA IS READY

IF YOU PREFER SUGARY YOU CAN ADD SUGAR ALSO

KAPPA PUZHUKKU/ MASHED TAPIOCA

KAPPA PUZHUKKU/ MASHED TAPIOCA


INGREDIENTS

TAPIOCA- 1 

SALT
 TURMERIC POWDER-1/4 TABLESPOON

GRATED COCONUT-1/2 CUP
SHALLOTS-5
DRIED RED CHILLY -5
GARLIC - 2 CLOVES
CUMIN SEEDS-1 TABLESPOON
CURRY LEAVES - 1 SPRIG

MUSTARD - 1 TABLESPOON
OIL - 2 TABLESPOONS

WATER

PREPARATION

COOK TAPIOCA WITH WATER, TURMERIC POWDER AND SALT IN A PRESSURE COOKER

GRIND GRATED COCONUT, SHALLOTS -2, GINGER, GARLIC, CUMIN SEEDS COARSELY

GRIND REST OF SHALLOTS AND DRIED RED CHILLIES WELL

HEAT A PAN
SPLUTTER MUSTARD AND CURRY LEAVES

ADD GRINDED SHALLOTS AND DRIED RED CHILLIES
FRY WELL

ADD GRINDED COCONUT MIXTURE

ADD TAPIOCA
COOK WELL

CHAPPATI

CHAPPATI


INGREDIENTS

WHEAT FLOUR/ATTA- 1 CUP

SALT- 
WATER

PREPARATION

TAKE WHEAT FLOUR IN A VESSEL

BOIL WATER AND ADD SALT INTO IT

SLOWLY ADD THIS TO WHEAT FLOUR 
MIX IT TO FORM A SOFT DOUGH
KNEAD IT UNTIL SMOOTH

MAKE IT INTO EQUAL BALLS
ROLL IT IN A PRESSER OR USING ROLLER

USE FLOUR NOT TO AVOID STICKING

HEAT A PAN

FIRST FRY ONE SIDE FOR 1 MINUTE
THEN TURN IT

ALLOW THE OTHER SIDE TO GET COOKED

WHEN COOKED TURN THAT SIDE
REMOVE WHEN IT RISES

GODAMBU NURUKKU / BROKEN WHEAT UPPUMA

GODAMBU NURUKKU / BROKEN WHEAT UPPUMA

INGREDIENTS


BROKEN WHEAT -1/4 CUP

ONION- 1/4 CUP;  FINELY SLICED
GREEN CHILLIES- 3 ; CHOPPED
GINGER- - 2 INCH PIECE CHOPPED
CARROT- 1/4 CUP; CHOPPED
CURRY LEAVES-6

MUSTARD SEEDS-1 TABLESPOON

GHEE - 3 TABLESPOONS
SALT
WATER-1 1/2 CUP

PREPARATION



CLEAN AND WASH THE BROKEN WHEAT.  DRAIN IT AND KEEP ASIDE

POUR GHEE INTO A PRESSURE COOKER

SPLUTTER MUSTARD

FRY THE ONIONS FOR 1 MINUTE
ADD GINGER, GREEN CHILLIES CURRY LEAVES AND CARROT, FRY FOR  1 MINUTE

ADD THE BROKEN WHEAT.  FRY FOR 5 MINUTES

ADD WATER AND SALT

CLOSE THE COOKER

LET 1 WHISTLE COME

YOUR UPMA IS READY

IF YOU PREFER SUGARY YOU CAN ADD SUGAR ALSO

ETHAPAZHAM- GODAMBU PUTTU /BANANA-WHEAT FLOUR STEAM CAKE

ETHAPAZHAM- GODAMBU PUTTU /BANANA-WHEAT FLOUR STEAM CAKE

INGREDIENTS


WHEAT FLOUR- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4 CUP
SALT-

RIPE BANANA-2
SUGAR- 2 TABLESPOONS


PREPARATION


IN A BOWL, TAKE WHEAT FLOUR.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS

CUT THE RIPE BANANA INTO SMALL PIECES.  MIX IT WITH GRATED COCONUT AND SUGAR
IF YOU PREFER YOU CAN ADD CARDAMOM POWDER

TAKE A PUTTU MAKER

ADD BANANA MIXTURE FIRST. THEN FLOUR.
AGAIN BANANA MIXTURE, FLOUR
FINALLY COCONUT

STEAM IT

ETHAPAZHAM- ARI PUTTU /BANANA-RICEFLOUR STEAM CAKE

ETHAPAZHAM- ARI PUTTU /BANANA-RICEFLOUR STEAM CAKE

INGREDIENTS


 RICE FLOUR- 1 CUP
GRATED COCONUT-1/2 CUP
WATER-1/4CUP
SALT-

RIPE BANANA-2
SUGAR- 2 TABLESPOONS


PREPARATION


IN A BOWL, TAKE RICE FLOUR.  ADD SALT
SPRINKLE WATER IN SMALL QUANTITIES  IN THE FLOUR
MIX WELL WITH BOTH HANDS

IT SHOULD FORM A BREAD CRUMBS LIKE CONSISTENCY, THAT IS NOT STICKING TO HANDS OR NOT FORMING BIG BALLS

CUT THE RIPE BANANA INTO SMALL PIECES.  MIX IT WITH GRATED COCONUT AND SUGAR
IF YOU PREFER YOU CAN ADD CARDAMOM POWDER

TAKE A PUTTU MAKER

ADD BANANA MIXTURE FIRST. THEN FLOUR.
AGAIN BANANA MIXTURE, FLOUR
FINALLY COCONUT

STEAM IT

AVAL NANACHATTHU / RICEFLAKES

AVAL NANACHATTHU / RICEFLAKES

INGREDIENTS

RICE FLAKES/ AVAL - 1 CUP
JAGGERY- 1- 2 PIECES, GRINDED/ CRUSHED
GRATED COCONUT- 1/2 CUP
CARDAMOM-2 CRUSHED
CASHEWS-4-5 (OPTIONAL)

WATER-3 TABLESPOONS

PREPARATION

MIX ALL WELL

YOU CAN ALSO USE SUGAR

EASY UZHUNNU VADA

EASY UZHUNNU VADA

INGREDIENTS

URID DAL/ ഉഴുന്ന് - 1 CUP

SHALLOTS-5 FINELY CHOPPED

GINGER- 2  INCH PIECE; FINELY CHOPPED

GREEN CHILLIES- 8 CHOPPED

CURRY LEAVES- 2 SPRIG

SALT

WATER

COOKING OIL- 1 CUP

PREPARATION

KEEP URID DAAL IN WATER FOR 2 HOURS

DRAIN WATER AND KEEP FOR 1 HOUR SO THAT WHOLE WATER GOES

GRIND IT IN A BLENDER/MIXIE

ADD CHOPPED GINGER, SHALLOTS, GREEN CHILLIES AND CURRY LEAVES.AND SALT

MIX WELL

TAKE A KADAI. POUR OIL

POUR THE DOUGH BY HAND OR USING A LADLE

FRY BOTH SIDES

SERVE WITH COCONUT CHUTNEY OR TOMATO PASTE

ARI ADA

ARI ADA

INGREDIENTS

RICE FLOUR- 1 CUP
WARM WATER
SALT

JAGGERY-1 OR 2
GRATED COCONUT- 1/2 CUP
WATER

SHALLOTS-3 CHOPPED FINELY
CUMIN  SEEDS- 1/2 TABLESPOON

PREPARATION

DISSOLVE JAGGERY IN LITTTLE WATER. STRAIN IT.

ADD GRATED COCONUT TO THIS.  MIX WELL
CARE SHOULD BE TAKEN IN ADDING WATER.  THE MIXTURE SHOULD BE THICK

ADD THE CHOPPED SHALLOTS AND CRUSHED CUMIN SEEDS

POUR BOILING WATER INTO RICE FLOUR AND ADD SALT.  MIX WELL

PRESS THE DOUGH WITH HAND PLACING IT IN A PLANTAIN LEAF OR YOU CAN USE ALUMINIUM FOIL
ALSO YOU CAN USE A FRAME

PUT THE FILLING IN ONE SIDE
FOLD IT

PRESS THE EDGES FIRMLY

NOW STEAM IT